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Overhead view of an open jar of peach preserves next to a spoon and a peach, highlighting the preserves’ texture and ingredients.
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Peach Preserves

This recipe captures the essence of summer with its sweet, cinnamon-spiced peach flavors, perfect for spreading on toast or adding to desserts.
Prep Time30 minutes
Process Time10 minutes
Total Time40 minutes
Course: Pantry Staple
Cuisine: American
Keyword: Peach Preserves, Peaches, Summer, Waterbath Canning
Servings: 7 half pints
Calories: 648kcal
Author: Katie

Equipment

Ingredients

  • 4 cups ripe peaches peeled (pit removed and chopped)
  • 2 tablespoon bottled lemon juice
  • 1 teaspoon fruit fresh
  • 2 teaspoon cinnamon
  • 1 package powdered pectin (1.75 oz)
  • 5 ½ cups sugar
  • ½ teaspoon butter optional

Instructions

  • Prep for Canning. Wash the jars with hot soapy water. Place them in a water bath canner and fill it with water so the jars are fully submerged with water. Set over medium heat and allow the jars to simmer. Place the lids and rings in a saucepan over medium-low heat and simmer. Do not boil.
  • Cook the peaches, lemon juice, fruit fresh, and cinnamon. Add the peaches, lemon juice, fruit fresh, and cinnamon to a large 6-8 quart pot. Place over medium-high heat and stir all of the ingredients so they’re well combined.
    A large pot filled with chopped peaches, sugar, and cinnamon before cooking, showing the initial ingredients for pear preserves.
  • Add pectin. Add the pectin and stir to combine. Bring the mixture to a full rolling boil so the mixture cannot be stirred down. *Please note using unripe peaches will not produce enough liquid for this to happen. Make sure you’re using soft ripe peaches for this recipe.*
    A large pot filled with partially cooked peaches and sugar mixture, starting to combine and soften.
  • Add sugar. Add sugar and stir to combine. Continue to stir the mixture and bring it back to a full rolling boil. Add the butter (if using) to help reduce foam.
    A large pot with cooked peaches and sugar mixture combined.
  • Boil. Once the mixture comes to a full rolling boil, set a timer for 1 minute stirring constantly. Remove from the heat.
    A large pot with cooked peaches and sugar mixture fully combined and thickened, showing the preserves reaching the desired consistency.
  • Fill jars. Using a canning funnel and ladle, ladle the hot preserves into the hot jars allowing ½ inch headspace.
    Several jars filled with hot peach preserves, with one being wiped clean and the others ready for sealing.
  • Wipe rims and fasten lids. Wipe the rims with a clean moist towel optional step, moisten a paper towel with some vinegar and wipe the rims to help remove any jam from the rims. Place the lids and rings tightening so they’re fingertip tight.
    Multiple jars with sealed lids placed in a water bath canner, showing the final step of processing the preserves.
  • Process in canner. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with at least 1 inch of water over them. Set to high heat, cover, and bring to a boil. Once boiling, set a timer for 10 minutes. Process the preserves.
    A close-up of a single jar of peach preserves being lifted from the canner with a jar lifter, highlighting the finished product.
  • Rest in canner. Remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
  • Cool and check seals. Remove the jars from the canner and transfer them to a heat-safe place. Allow them to cool for 12-24 hours. After 24 hours check the jars for a proper seal. Once a proper seal is confirmed you can remove the rings and store the jars in a cool dark place for up to 18 months or per the lid’s manufacturer’s recommendations.
    Sealed jars of peach preserves cooling on a red and white checkered cloth, indicating the final cooling stage before storage.

Notes

Using butter is completely optional. You can use butter or margarine for this step or leave it out!
The best way to remove the skins from the peaches is to score them with an X on the bottom of the fruit and place them in boiling water. Allow them to boil for 2-5 minutes. Transfer them to an ice water bath and the skins should start peeling away.
Fruit fresh helps prevent the peaches from browning. 
These preserves taste like peach pie because of the added cinnamon and the chunks of whole fruit.
Fresh peaches were used in this recipe. Frozen peaches could be used instead. Allow the frozen peaches to thaw and drain half of the liquid.

Nutrition

Calories: 648kcal | Carbohydrates: 166g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 118mg | Fiber: 2g | Sugar: 164g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.4mg